Instant Chana Masala

1 14 oz can of chickpeas
1 14 oz can of diced tomatoes
1 medium sized onion
2 teaspoons of ready made garam masala (available in any grocery store these days, not
just Indian)
1 or 2 teaspoons of chili powder (paprika would do as well)
salt to taste
1 table spoon of vegetable oil

What you do:

Heat the oil in a pan, sauté the onions until translucent.
Add the diced tomatoes and mix.
Throw in all the seasonings, mix, cover and let it simmer on low heat for 5-7 minutes.
Throw in the drained chickpeas, mix, simmer covered for 5 minutes.
Serve with rice or Naan or even regular bread slices that are slightly toasted.

Very tasty and very quick! And portable. This suited my wife and I perfectly for a visit to my parents house. You see, I come from a decidedly non-vegan family, and this was an easy to transport dish. We brought the ingredients, cooked it quick and easy and enjoyed it a ton!

So now it goes into regular rotation at the homestead.

(Note: I accidentally grabbed the McCormick's Hot & Spicy Mexican Style Chili Powder, instead of the regular stuff... added a good, tasty bit of kick. Something to consider if you like it a bit spicier.)